Easy Blueberry Cake. A very easy recipe loaded with blueberries and perfect with a cup of tea!
Easy Blueberry Cake is exactly what it says. The recipe is incredibly easy and comes out perfect every time!
When you see the instructions you will notice there is nothing complicated, just a bit of mixing and baking and hey presto! You have a wonderfully soft, moist cake loaded with juicy blueberries.
This cake is good to eat as a slice on its own, or you could add a blob of ice cream or whipped cream and make it into a dessert. It’s certainly a popular cake with Michele’s family!
So enjoy a slice with a nice cup of tea!
Michele’s friend, Connie has kindly shared her recipe and Michele has adapted it very slightly to suit her baking and oven.
Recipe by Connie Wagaman Frazer and photos & bake by Michele Stuart
Prep Time: 10 minutes
Cook Time: 45 minutes (approx)
Yield: 9-inch glass pie dish
Ingredients:
2 Cups All Purpose Flour
2 Teaspoons Baking Powder
3/4 Teaspoons Salt
1 Stick Melted Butter
1 Cup Sugar
2 Eggs, lightly beaten
1 1/2 Teaspoons Vanilla Extract
1/4 Teaspoon Almond Extract
3/4 Cup Milk
2 1/4 Cups Blueberries
Instructions:
1. Heat oven to 370 F.
Cream the butter and sugar until pale and fluffy. Add the vanilla and almond extract. Add the eggs
2. In a separate bowl, add the flour, baking powder and salt and combine.
3. Add half the flour and milk alternately to the batter, mix until combined then add the remaining milk and flour. Add the blueberries and mix well.
4. Transfer to cake pan and bake for 25 – 30 minutes. Allow to cool then remove from pan if desired.
NOTE: I used a 9 inch glass pan and cook time was 45 minutes. If using a metal bake pan, the cook time may be shorter so please check after 25 minutes if you need longer.
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Get the RecipeEasy Blueberry Cake
Ingredients
- 2 Cups All Purpose Flour
- 2 Teaspoons Baking Powder
- 3/4 Teaspoons Salt
- 1 Stick Melted Butter
- 1 Cup Sugar
- 2 Eggs, lightly beaten
- 1 1/2 Teaspoons Vanilla Extract
- 1/4 Teaspoon Almond Extract
- 3/4 Cup Milk
- 2 1/4 Cups Blueberries
Instructions
- Heat oven to 370 F. Cream the butter and sugar until pale and fluffy. Add the vanilla and almond extract. Add the eggs
- In a separate bowl, add the flour, baking powder and salt and combine.
- Add half the flour and milk alternately to the batter, mix until combined, then add remaining flour and milk and mix. Add the blueberries and mix well.
- Transfer to cake pan and bake for 25 - 30 minutes. Allow to cool then remove from pan.
- NOTE: I used a 9 inch glass pan and cook time was 45 minutes. If using a metal bake pan, the cook time may be shorter so please check after 25 minutes if you need longer.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 368 Total Fat: 14g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 79mg Sodium: 442mg Carbohydrates: 57g Fiber: 2g Sugar: 29g Protein: 6g
Leslie says
27th March 2018 at 2:36 pmThis is yummy and so easy to make!
E.M. says
22nd June 2017 at 6:19 pmMade the cake, seemed dry and crumbly. We could literally pick up the baked, cooled cake, hold it with one hand, and move it from the plate to the cake plate to be frosted without it breaking – very structurally sound. We topped it with cream cheese frosting, which really rescued it. Also, this is not an “easy” recipe. This is not the texture I look for in a cake, would not make it again.
nannypm17 says
17th June 2016 at 3:30 amHave company staying w/us, and made this cake, and it is Delicious, and they couldn’t wait, so after 10min. Cooling, we had it still warm….and Papa said, this is a Keeper…YUM…and yes, easy….Thanks for sharing…
The Good Gears says
21st March 2016 at 12:00 pmI love blueberry cake, thank you for the recipe.